Stock food and process for producing the same.



0. B. WESCOTT. STOCK FOOD AND PROCESS FOR PRODUCING THE SAME. APPLICATION FILED NOV. 5, I9l4- 1,215,597. Patented Feb. 13,1917.

(L-I H C] Ho cum 19M140 we a I My UNITED STATES PATENT omen.

OTIS B. WESCOTT, OF COLUMBUS, OHIO, ASSIGNOR TO THE JEFFREY MANUFACTURING COMPANY, OF COLUMBUS, OHIO, A CORPORATION OF OHIO.

STOCK FOOD,AND PROCESS FOR PRODUCING THE SAME.

Specification of Letters Patent. V

Patented Feb. 13, 1917.

Application filed November 5, 1914. Serial No. 870,163.

To all whom it may concern:

Be it known that I, OTIS B. Wnscoir'r, a

' citizen of the United States, residing at Columbus, in the county of Franklin and State of Ohio, have invented certain new and useful Improvements in Stock Food and Processes for Producing the Same, of which the following is a specification, reference being had therein to the accompanying drawing.

The principal object of the invention is to provide a process for producing stock food from green corn cobs; and anothed object of the invention is to provide an apparatus by means of which the process can be carried out.

In canneries in which green corn is put up the corn kernels are cut from the green cobs and the cobs themselves are thrown aside as a valueless waste product. I have discovered that these green cobs, carrying as they do parts of the kernels, have a high food value for domestic animals, and by my invention I have provided for the conversion of these green hard cobs into a food suitable for feeding. Y

In the accompanying drawing I have illustrated conventionally and diagrammatically I Fig. 3 is a view illustrating, convention ally, a cross section of an ear of corneforthe purpose of iliustrating some of the present sub ect-matter.

- Referring to the drawings 1 represents a pulverizer of the swing hammer type.

Into this pulverizer the green corn cobs are fed and they are engaged by the rapidly revolving hammers and reduced to a meal. The pulverizer is arranged to deliver the moist meal pulp to the upward moving conveyer B which is preferably of the endless bucket type.

The meal delivered by the pulverizer and carried upward by the conveyer isof course raw and very moist. In order to dry it and at same time cook it the heaters or driers C, C are provided. 1) is a furnace adapted to supply hot air to the heaters C, C, the air passing out through stacks E, E and carrying away the moisture'from the materials under treatment. I i

F is a distributing-conveyer for receiving the meal from the conveyer B and carrying it to the several receivers. Preferably a screw conveyer is used.

The meal, during its passagethrough the heaters and driers C, C is entirely freed of moisture and is partially cooked.

The temperature of the air in the driers is regulated or controlled as closely as'possible to attain the necessary results which are, first, the. driving off of. the moisture,- second, the cooking, or partial cooking, of the materials, this being carried so far as to effect a sterilizing and a partial carbonizing or caramelizing of the starches, sugars or proteins, thereby adding materially to the palatability of the product.

From the heaters and driers C, C the meal passes to the conveyer G which carries it to the elevating conveyer H. From the conveyer II it is discharged into the cooler I. The purpose of this cooler I is to reduce the temperature of the meal to such a point that sweating will be avoided in the storage bins or in the packages in which the meal may be placed for shipment and distribution.

The reduction of the temperature is eifected as soon as possible in the coolers by.

currents of air; this preventing the retention of heat in the interior which may result v 'inincipient fermentation, and also overcomes the tendency of the fatty or oily bodies to break up orbecome rancid, which occurs at a high temperature in the presence of oxygen;

From the cooler I the meal is carried by the conveyer J to the receiver K from which it can be released to be put in bags or other containers.

From the foregoing description it will be understood that the process consists in the introduction of the corn cobs into the pulverizer to be ground; in the transferring of the-ground c s to the heaters and driers in which the moisture is removed and in which the meal is cooked to a greateror less extent as maybe desired; and in transferring the meal 'to the cooler in which the meal 1s reduced to a suitable temperature.

It will be seen that by my invention I have provided a methodand an apparatus whereby the heretofore valueless and useless green cobs canbe treated and converted into a food tip ends'of the kernels, probably averaging at least ten per cent. by weight of the entire kernels.

These tip ends of thekern'els are high in. food value, especially insugar, in thecase of sweet corn, which is the kind intended to be used. And the cobs themselves longer than the period which vegetable oils being green still contain a large amount of the corn milk which of itself has a high food value.

The kernels are'cut from the cob at the planes referred to, not only because of the fact that the kernel tips are surrounded by the cob husks up to those planes, and that it is not desirable to have the husk parts taken oil" with the kernels to go into the "cans, but also because ofthe fact that the tips are more heavily charged (than are the outer portions of the kernels) with the or fatty matters which are digestible with difficulty in the "human stomach, and'also with proteins of the less digestible sort. A period for peptonizing is required for the digestion of these oilcharged tip portions of the corn kernels is available while traveling through the digestive canal of the human body. But they are more readily digestible by the animals to whom the food material herein contemplated is fed. .Of course, there can be variations in respect to the lengths of these tip portions up to the planes of cutting; but my own investigations have disclosed that, on the average, the tip, or inner portion "of: the kernel, lsholilld be about forty per cent. of the total en v In Fig. 3 I have conventionally illustrated a section of a cob. cutting of the kernels is effected roxmiately indicated by the' circular line the cob at N, and the parts adhering thereto, mdlcated by 0, being those which I sub ect to the treatment herein described.

The' cobs of green sweet dlstmguished from the cobs of ripe field corn from which the kernels have been removed by shelling. In the case-of those 1s not sulficient food value to adapt them to be prepared for use as feed. All parts of the kernel have, of course, been entirely removed and the cobs themselves are dry and woody.

What I claim is:

1. The hereindescribed process of producwhich 'the The points at which the corn are to be ing stock food which consists in grinding while green and moist the corn'cobs from greenkernels have been out, and heating the meal" resulting from the said grinding 2. The hereindescribed process of producing stockfood which consists in grinding while green and 'moistthe corn cobs from which the green kernels have been cut, heating the meal resulting from 'the'said grinding and thereby drying and cooking-it, and

coohng the meal immediately after the said drying, heating and cooking.

3. A process for the productionof stock food consisting in comminuting fresh green cobs, drying the resulting meal at a high temperature, and cooling the product pre-l paratory to packing.

4. Aprocess for the production of stock food consisting'in' the comminution, while fresh and green and containing all of the natural juices, of the cobs from.which the kernels of greencorn have been cut, drying the resulting .meal at a temperature sufiiciently high to convert caramel, and immediately cooling the product preparatory to packing. 1

5. A process for'the production of stock food, consisting in the comminution of fresh green corn cobs from whichthe green kernels have been .cut, drying the resulting the sugars intoand thereby drying and cooking it.

meal at a temperature sufiiciently high to convert the sugars into caramel, and cooling the product preparatory to pacln'ng.

(if-The herein-described process, consisting incutting from the cob the outer parts of the kernels while the cobs and thekernels are more or less charged w1th saps and juices susceptible of fermentatlon, then forming a dried and non-fermentable mass composed of the finely the cobs and the the kernels,

reduced particles of together with the starchy,

sugary and protein bodies in said cobs and t1 s. I t The herein-described product obtained from corn ears while charged with sappy fluids containing starch sugary and protein bodies, consisting of a more or less cooked, dried and-sterilized mass of relatively fine particles composed of the particles of the cobs and the particles of the 1111181 end portions of the kernels that nor- ]mally lie inside of the outer ends of the cob husks.

In testimony whereof, I aflix my signature, in presence of two witnesses.

OTIS B. VVESOOTT. Witnesses DUDLEY T.' F1sm m,

FRANcIs.

ilmer end parts or tips of 1 

